Each year, over 600,000 people die from heart disease and stroke, with risk factors greatly increased by individual consumer’s sodium intake. While many people assume sodium control means not using the salt shaker as often, studies indicate sodium in processed and restaurant foods accounts for over three-quarters of all sodium consumed.
Used as both a flavor enhancer and preservation agent, sodium is a common ingredient in most processed foods. The Association of State and Territorial Health Officials (ASTHO) notes, " As the major source of excess dietary sodium is found in processed foods, ASTHO urges the FDA to consider ways to encourage food manufacturers to limit the amount of sodium added during food processing." It is estimated over 150,000 lives could be saved each year by making a 50% sodium reduction in processed and restaurant foods.
The government reinforces its sodium concern for the 6th time with the 2005 Dietary Guidelines for Americans in which it states, “any program for reducing the salt consumption of a population should concentrate primarily on reducing the salt used during food processing and on changes in food selection (e.g., more fresh, less processed items, less sodium-dense foods) and preparation.”
Sodium Levels in Processed and Restaurant Foods
Although high sodium foods are known to increase heart disease risks, the food and restaurant industries have not made widespread changes. According to the Center for Science in the Public Interest, sodium levels in 528 packaged and restaurant foods remained relatively unchanged from 2005 to 2008. Instead, sodium content increased by just under 1 percent.
Sodium content in processed foods varies significantly between brands and is an indicator that sodium can be reduced while remaining competitive. As an example, Arby’s French fries contain 3 times the sodium as McDonald’s French fries, while Bumblebee white albacore canned tuna contains 70 percent more sodium than the Crown Prince brand.
Campbell’s Tomato Soup Gets Lower Sodium Makeover
However, some corporations are listening and make efforts to provide reduced-sodium products or, in the case of the Campbell Soup Company, are updating an existing product to have a healthier level of sodium. Sean Connolly, President, Campbell USA states, “We are doing our part to help Americans enjoy the foods they love while maintaining healthy diets.”
Tomato soup, the first soup introduced by Campbell’s in 1897, is now being released with 32 percent less sodium. A classic American soup, Campbell's Tomato soup is often eaten as an accompaniment to grilled cheese and is the mystery ingredient in Tomato Soup Cake.
The major sodium change comes both from lower the amount of salt used, but also utilizing sea salt which offers great flavor and lower sodium content. Through consumer research across the 50 states, the company guarantees the tomato soup will continue to have its same great taste.
Over the past four years, Campbell’s reduced sodium in over 90 of its soups in the United States. The company appears to be on a strategic journey to offer consumers healthy options, either through the release of low sodium product lines or by updating their existing product offerings. Several healthy options include:
- Campbell’s Condensed Tomato is now at the “healthy” level of sodium
- Campbell’s Healthy Request offers a selection of 25 soups carrying the American Heart Association heart-check mark
- Campbell’s V8 Soups Garden Vegetable Blend provides an easy way to get a full serving of vegetables
To provide consumers with more information on health risks and recommended dietary information, Campbell’s also provides Nutrition & Wellness site for consumers with health articles, tips, and helpful tools.
Call for Government Action to Reduce Sodium in Processed Foods
Many health organizations are asking the government to take action to reduce sodium levels in processed foods. "Action by the FDA and others is urgently needed to prevent unnecessary deaths and illnesses due to excessive salt in our diet," said Los Angeles County Department of Public Health’s commissioner Jonathan Fielding, M.D. "We strongly urge that the FDA remove salt from the GRAS [generally recognized as safe] list and support efforts to implement a national program to reduce salt consumption."
A British program is showing success by enacting such legislation. The United Kingdom’s Food Standards Agency seeks to lower sodium levels in the food and restaurant industries by one third over a five year period. The program is already boasting a 10 percent reduction in consumer salt intake which is estimated to have reduced stroke and heart attack deaths by 6,000 per year.
While the US processed and restaurant food industry is not radically adjusting its sodium content overall, some companies like Campbell’s are raising the bar by adjusting their products to fit within suggested dietary guidelines. Through consumer requests and government legislation, many hope to force the food and restaurant industries to respond.
Through reduced sodium levels in processed and restaurant foods, it is hoped many lives can be saved. By consuming less sodium, the risk for high blood pressure and resulting heart disease can be lessened, if not greatly reduced.
Sources:
Center for Science in the Public Interest, "Local and State Governments Call for Federal Action to Reduce Salt Levels in Foods" (August 25, 2008)
Center for Science in the Public Interest, "Industry Not Lowering Sodium in Processed Foods, Despite Public Health Concerns" (December 4, 2008)
Center for Science in the Public Interest, "Salt Assault: Brand-name Comparisons of Processed Foods" (2nd edition, December 2008)
Campbell Soup Company Press Release, "Campbell's Tomato Soup Now Has Less Salt, Same Famous Flavor" (August 20, 2009)
Allen Williams - Allen Williams is a freelance writer with varied interests ranging from information architecture to reality TV and cooking. He considers ...
